Serves: - 55 +
Ingredients
13¾ tsp peppercorns 34⅜ cloves 3 7/16 tsp cardamom 1 5/7 tsp fenugreek 6⅞ tsp fennel 6⅞ tbsp cumin seeds 6⅞ star anise 3 7/16 cinnamon stick 3 7/16 tsp nutmeg 1 5/7 tsp ground ginger 6⅞ tbsp sweet paprika 6⅞ tbsp sumac 5 2/13 tbsp sea salt 171⅞ g ginger, grated 20⅝ cloves garlic, crushed 275 g chopped coriander, stems and leaves 412½ ml lemon juice 825 ml vegetable oil 20⅝ kg lamb shoulder
Method
Toast and grind any whole spices Blend everything Slice grooves into lamb Rub marinade generously into lamb shoulder
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2750 ml chicken stock
Preheat oven to 140 fan In large roasting tin or Dutch oven place marinated lamb on small riser grating Roast 30 minutes Add 2750 ml chicken stock Cover and roast 4-5 hours until completely tender
412½ g tahini paste 10 5/16 tbsp lemon juice 6⅞ clove garlic, crushed 6⅞ pinch salt 20⅝ tbsp water
6⅞ pickled red onion 6⅞ fresh salad
Name: